Mushroom Risotto

So....one of my absolute favorite dishes in this world is risotto. Being half-Italian, it would be a sin for me not to love it. When it's cold outside, and you want something that'll stick to your ribs and make you feel good all over, risotto isn't a bad way to go. Cooked slowly over the stovetop for an hour, the flavors really develop, and the aroma is bold enough to make the whole house smell wonderful.
One day while scrolling through recipes on Pinterest, I came across a recipe for asparagus risotto and decided to make it. I've had so many people re-pin the recipe to their Pinterest profile that I figured this dish would not disappoint me. Ok, so in case you're confused about why I'm talking about asparagus risotto when the title of the recipe is clearly "Mushroom Risotto," I will gladly clear up any confusion you may have. The night I wanted to make it, I went to the grocery to gather the ingredients, only to find that there was no fresh asparagus in the whole store. So, I improvised and bought mushrooms instead. I was not going to let the lack of fresh asparagus inhibit me at all.
I'm actually glad that the store was out of fresh asparagus that day because I was so pleasantly pleased with the way the risotto came out. I couldn't have asked for anything more delicious.
The fresh mushrooms contributed such an earthy flavor to the stewed rice dish, and the rice has a wonderful nutty quality to it from being lightly toasted in the pot before adding the chicken stock. Towards the end of the cooking process, I folded in some grated parmesan cheese, which added a salty, nutty bite that made the dish simply divine. This dish doesn't even need any salt because of the cheese. This risotto dish is simply perfection. Would you like to know how to make it? Ok. I thought you would. Here goes:

4 cups chicken stock
1 cup Arborio rice
1-8 oz. package of Baby Portabella (Cremini) mushrooms, chopped
Extra virgin olive oil
grated Parmesan  cheese to taste

Heat chicken stock in a medium saucepan over medium-low heat. Bring it to a simmer.
Meanwhile, in another pot on medium heat, pour just enough olive oil to coat the bottom of the pan. Add the rice and stir often for 2-3 minutes or until it is light golden brown in color. Add  1/2 cup chicken stock and stir until the most of the liquid is absorbed, adding more stock in 1/2 cup increments.(Don't add more stock until the previous 1/2 cup is mostly absorbed into the rice.) Stir often to prevent the rice from sticking to the bottom of the pan and so that the stock is evenly absorbed into the rice.Add the chopped mushrooms 5 minutes before the risotto is finished cooking. Continue cooking and stirring the rice until the rice is tender but still firm to the bite and most of the liquid is absorbed.
Remove from heat and gently stir in the Parmesan cheese. Serve immediately. Enjoy!
*Note: You may need a little more or less of the chicken stock. Just keep an eye on it.

Tomato and Mozzarella Tart

Hello, my followers (whoever you are). Sorry it's been a while since my last post. I've just been crazy busy. But I never forgot about my blog. (It's that dear to my heart.) So, with that being said, here is my latest delicious culinary creation. I made this savory tart a couple weeks ago. I know, I know--it took me a while to publish the recipe and picture of it. I'm bad. Sorry, guys :(
In my kitchen at home, I had several vine ripe tomatoes that looked so beautiful. I just couldn't not make something scrumptious without them. I also had a pie crust in the refrigerator, and I was not in the mood for something sweet, so I thought to myself, "Caitlin, why not make a savory pie or tart or something with those ingredients?" I was inspired by a tomato and mozzarella sandwich that one of my dearest friends makes from time to time, so I just went with it. Oh, Liz, you are such an inspiration and beautiful person. I love you.
This savory tart is the yummiest thing ever if you are hungry but do not want to be weighed down. As it cooks in the oven, the cheese bubbles and turns a light golden brown color in some areas, and the tomato slices become nice and soft, and the heat from the oven makes them simply delectable and tender. If you've ever had a Margherita pizza, you can probably imagine what I'm talking about. The tomato flavor just pops in your mouth, sending your taste buds on the scenic route to flavor town. The crust is buttery and pairs well with the tomato and mozzarella. I also brush the crust with herb-infused olive oil, adding another dimension of flavor. It's a pretty easy dish to make as well. I hope you all try to make this tart. Feel free to put your own creative spin on it, too. I know you won't regret it!
Ok, that's enough teasing for one day. Here's the recipe:

2 large vine-ripe tomatoes
1-8 oz. package of sliced mozzarella
1/4 cup extra virgin olive oil, and some set aside to drizzle on top
1 refrigerated pie crust ( I used Pillsbury. Just unroll and conform it to the pie pan)
1 T Italian herb seasoning
Cavender's Greek seasoning
salt and pepper to taste
Nonstick cooking spray
Pastry brush

Preheat oven to 375 F.
Pour olive oil into a small saucepan over low heat. Add the Italian herb seasoning and let it sit for a couple of minutes so that the herbs infuse into the olive oil. Spray the pan with nonstick spray.
Unroll the pie crust onto the pie pan and with the pastry brush, brush the crust with the herb olive oil. Set aside.
With a serrated-edge knife, core of the tomatoes. Don't cut all the way through to the bottom of the tomatoes, though. You just want the inner core taken out. Just use your knife and circle around the stem of the tomato with it, then go just a tad bit deep into it (about half an inch) so as to remove some of the seeds and core. Next, cut crosswise into thin slices.
Line the bottom of the tart shell with the mozzarella slices. On top of the cheese, arrange the tomato slices in a ring around the edge of the crust, overlapping each slice a little bit. Arrange the slices into another ring in the very center of the crust. Sprinkle with salt, black pepper, and Greek seasoning and drizzle a little olive oil on top. Place in the preheated oven and bake for 35-40 minutes, until the crust is golden brown and the cheese has started to brown in spots.
Cool on a rack for at least 5 minutes before slicing so that the tart can set up nicely.
Bon appetit!

Here's a visual: